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Monday, August 31, 2009

Smokey Chicken Stroganoff

I watched a lot of Gordon Ramsay's The F-Word earlier this summer. I rather enjoy it - it's a pretty fun show, and although the cooking isn't really in focus, some of the food looks really good. This recipe caught my eye, and although I've changed a few things from the original (which can be found here) it came out delicious. Next time, I'll use crème fraîche rather than sour cream, since I don't really like the graininess the sour cream gets when it's heated.

You can serve this with pasta, bulgur or rice (or anything else you can think of - Ramsay served it with spätzle).

Start by blanching the sugar snap peas - place them in boiling water for a few minutes, and drain.

Cut the chicken into smaller pieces. Season with smoked paprika and fry in the olive oil for a few minutes. Add the pepper and mushrooms and fry those as well. Add the white wine and water, and cook on medium heat for 10 minutes or until the chicken is completely cooked through and the liquid has reduced a bit. (Add more water if it looks dry.) Stir in the sour cream and the peas, and serve.

4 comments:

Take the food off the heat and stir in the sour cream, or bring to room temp before adding to the dish. Adding flour and mixing with a hand blende will keep yoghurt from curdling, this might also be true for sour cream....